Creamy Prawn Risotto

  • cooking time
    40 m
  • serves
    6
zest and juice of 1 lemon, plus zest and juice of a second lemon, extra
12
green prawns, peeled and deveined, tails intact
1 tbsp
olive oil, plus 2 tsp olive oil extra
1 cloves
garlic, crushed, plus 2 extra, crushed
6 cups
salt reduced chicken or fish stock (1.5L)
20 g
margarine
1
onion sliced thinly (150g)
½ cup
white wine (125mL)
cup
Arborio rice (300g)
300 mL
CARNATION Lite Cooking Cream
cups
frozen peas, thawed (180g)
2 cups
rocket (40g)
1/3 cup
finely grated parmesan cheese (25g)

Method

  1. Combine lemon zest, juice, prawns, olive oil and one clove of garlic in a bowl, marinate whilst making the risotto.

  2. Bring stock to the boil in a saucepan over medium heat. Reduce heat to low-medium. Cover. Keep at a gentle simmer.

  3. Heat extra olive oil and margarine in a large deep frying pan on medium heat. Cook onion and extra garlic for 3 minutes, or until soft. Pour in the wine and simmer until totally evaporated. Add rice and stir to coat in onion mixture.

  4. Add stock a ladleful at a time, stirring and allowing each to absorb before adding the next, cook until rice is tender, this will take about 25-30 minutes.

  5. Once rice is tender, stir in CARNATION Lite Cooking Cream, the zest and juice of second lemon, simmer over low heat for 2-3 minutes or until thickened slightly. Stir through peas until heated through and fold through rocket and parmesan cheese.

  6. Meanwhile, heat a non-stick pan over medium heat; add prawns and marinade and cook for three to four minutes. Divide risotto and prawns among bowls.